Week 11 Packaging of fresh fish Fish Packaging

Week: 11 Packaging of fresh fish ü ü Fish Packaging materials Lobster Packaging methods Packaging solutions – innovating packaging solutions Atlantic Salmon Cod Mackerel Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Fresh fish Herring ü Great diversity ü Fishing ground Atlantic Salmon ü Wild caught and farmed fish ü Season ü Fat content ü Fish parts Wolffish Blue Mussel Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen Redfish

In general: Chemical composition • 66 -84% water Mackerel 15 -24% protein 0, 1 -22% fat 1 -3% carbohydrates Cod 0, 8 -2% minerals • Fat fish: more than 5% fat stored in the muscle (triglyceride) • Lean fish: fat stock in the liver and only 0, 5 -1, 5% fat in the muscular tissue • Different chemical composition in different parts of the fillet (salmon and trout) Trout Salmon Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Fresh fish – Contamination and packaging methods ü Contamination depends on habitat, e. g. sea water, fresh water, pelagic or at the bottom ü Perishability or stability of the food product: ü chemical, biological and physical nature of the productinitial quality ü Internal factors: • Water activity (aw) • p. H • Red-Ox potensial (Eh) • Nutritive substances ü Storage conditions and environmental factors – Oxygen – Light – Temperature – Humidity – Storage time Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Fish and packaging methods ü ü Air/Open with ice Vacuum packaging Modified atmosphere packaging Superchilled packaging Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Comparison of MAP, air and vacuum packaging: Shelf life (sensory evaluation) MAP Air Vacuum Storage temp CO 2/N 2/O 2 Cod (G. morhua) fillets 17 6 16 8 0/100/0 Catfish (filets) 13 6 6 8 75/25/0 Salmon (S. salar 17 11 17 2 60/40/0 Shrimp, spotted (Pandalus platyceros) 14 7 0 100/0/0 Swordfish (Xiphias gladius) steaks 22 6 2 100/0/0 Sivertsvik, M. , Jeksrud, W. K. , Rosnes, T. , International Journal of Food Science and Technology 2002, 37, 107± 127 Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Fish and packaging methods- Modified atmosphere packaging ü Gas composition MAP: the enclosure of a food product in a package ü Effect of CO 2 (material with gas ü Solubility of CO 2 barrier), in which the gaseous environment has ü Gas/product ratio been changed or modified Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Innovative packaging solutions - active packaging ü Modified atmosphere packaging ü Gas/product ratio ü Optimal g/p ratio 3: 1 ü Economically and environmentally unfriendly ü CO 2 -emitter ü Production of CO 2 after sealing ü Reduction of g/p ratio ü Proven effect Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen Wolffish

■ MAP 1: 1 emitter Pro. PAk Asia 2008, Bangkok MAP 2 : 1 Marit Kvalvåg Pettersen MAP 1: 1

Bacterial growth in Salmon - TVC MAP 3: 1 ■ MAP 1: 1 emitter Salmon stored at 1°C with 60% CO 2 / 40% N 2 Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen Vacuum

Summary – Packaging materials and fresh fish • • Type of product - perishability Storage conditions Shelf life Selection of packaging materials and packaging method Pro. PAk Asia 2008, Bangkok Marit Kvalvåg Pettersen